Soups

Broccoli & Celery Soup

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Written by Bader | 24 August 2009


Broccoli & Celery SoupIngredients:

2 cups broccoli
2 cups chopped celery
3 pcs. garlic, crushed
1/4 cup chopped coriander
2 tbs. sunflower oil
2 pcs. vegetable cube
1/2 tsp. black pepper
1/4 cup lemon juice
5 cups water
parsley leaves for garnish

Directions:

  • Boil vegetable in water until tender, cool, then blend by using electric blender until get homogeneous micture, keep a side.
  • Fry garlic in oil, add chopped cofiander, vegetable cube and spices, put blended vegetable and water, cooks over heat until boiling, simmer for 5 minutes.
  • Add lemon juice, mix well, pour in bowl, garnish with parsley leaves and serve hot.

Cereal & Spinach Soup

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Written by Bader | 24 August 2009


Cereal & Spinach SoupIngredients:

1/4 cup jireesh (crushed wheat)
1/4 cup oats, crushed
1 cup chopped spinach
1 cup chopped onion
2 tbs. oil
1 pc. vegetable cube
2 tbs. tomato sauce
6 cups of hot water

Directions:

  • Fry onion into oil, add vegetable cube, jireesh, oats, spinach, add tomato paste, stir over heat for 2 minutes.
  • Add water, cook over heat unil boiling, reduce heat and simmer for 45 minutes and serve hot.

 

Minestrone Soup

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Written by Bader | 20 August 2009



Minestrone SoupIngredients:

1/4 cup pasta
2 cups carrots, small cubes
1 cup potatoes, small cubes
1 cup green beans
1 cup kidney beans
1 cup blackeyed peas
2 cups tomatoes, peeled & chopped
1 tsp. garlic powder
1 tsp. basil, dried
2 pcs. vegetable cubes
5 cups water
salt, black pepper
parmesan cheese, grated
roasted barley bread

Directions:

Add vegetable cubes to the water, bring to boil, add remaining ingredients except cheese, cook over heat until boiling, reduce heat and simmer until get thick soup, season with salt and black pepper.
Pour soup in bowl and garnish with grated cheese and serve hot with roasted barley bread.

Zucchini & Mint Soup

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Written by Bader | 17 August 2009


Ingredients:

3 tbs. corn oil

1/4 pack butter

1/2 cup onion, chopped

1/2 kilo zucchini, sliced

1/2 cup mint leaves

1 pc. vegetable

5 cups water

salt and pepper

 

Directions:

Heat butter and oil in a large pan and fry the onion and vegetable cube for 5 minutes until softened, add the zucchini and cook for 3 minutes.

Pour in water and bring to a simmer, season with salt and pepper, cover, simmer for 15 minutes until zucchini is tender.

Stir in the mint leaves, allow to cool slightly then put into a blender until smooth, return to the heat and simmer for 5 minutes, garnish with chopped parsley, sour cream and roasted barly bread and serve.